This dish originated from Milan,the capital of Lombardia located in Northern Italy, thus the name Ossobuco ala Milanese. Many of Italy’s exquisite dishes originated from its Northern region. Like every country, they cook what they grow, harvest foods that grow wild such as wild mushrooms,truffles,herbs,ramps,wild garlic, scapes etc. brought in by the glorious spring, also an array of seafood from the sea and the livestock they pasture. This dish evolved because during the cold weather months, when there is a need for a hearty,easy to prepare meal for the family and they have the ingredients to prepare it with. It was inexpensive then, compared to the cost now. Ossobuco is always one of the most expensive single entree on the menu next to filet mignon and lobster thermidor. The use of Pork, lamb shanks or beef shanks produces a dish than is inferior.
The dish is traditionally served with Risotto Milanese.(recipe included)
Dont forget to garnish your dish with Gremolata!
6 veal shanks or shin bone 4″ long well covered with meat or 3″ if too pricey
1/2 lb butter
Flour for dredging veal
Chopped vegetable mixture
1 large yellow onions,
1 fresh carrots,peeled
2 stalk celery
2 cloves garlic
4 sprigs of Marjoram (11/3 tsp dried) Discard sprig before serving
2 sprig fresh thyme(discard before serving)
1 tbsp lemon zest (no white part)
1/2C dry white wine (use good wine)
1 cup sundried tomatoes in olive oil,chopped
2 cups beef stock (hot)
Salt, fresh ground pepper to taste
2 clove garlic,minced
1 tbsp lemon zest(no white part)
1 tbsp orange zest (no white part)
2 tbsp minced italian parsley
Salt and pepper to taste
Prepare the dish as follows:
1. Dredge the veal shin or shanks in flour. Shake off excess flour. Set aside.
2. Put a dutch oven on top of the stove . Turn heat to high . Add the butter.
3. When butter is melted and hot, put the dredged veal shank in the hot oil. Braise all side for about 5 minutes or until the meat is golden brown. At this point you need to
Position the shank so that they are upright so the bone marrow remains intact.
4. Add the chopped mixture to the veal shanks,season with salt and pepper and stir for 2-3 minutes.
5. Add the wine and cook until the wine evaporates. Check the veal to ensure that they are in upright position so the bone marrow will not fall out.
6. Add the chopped sundried tomatoes and hot beef stock. Simmer for 5 minutes. At this point taste the sauce and correct your seasoning. Add more salt or pepper as you wish.
7. Cover the dutch oven and transfer to the oven to continue cooking at 350 deg F for 11/2 -2 hrs or until meat is fork tender, about 11/2-2 hrs or less depending on how calibrated your oven is.
8. 15 minutes before you turn off the stove, increase the oven temperature to 400 deg F to reduce the sauce slightly.
9. Remove cover. Using a slotted spoon carefully transfer the ossobuco, one at a time into a serving platter.
10. Spoon the sauce over the ossobuco, and then sprinkle with the prepared cremolata as garnish.
11. Serve with a cupfull of the delicious rissotto milanese
1/4 C butter
1 medium onion,minced
2 cups short grain rice,unwashed
1/2C dry white wine (good wine)
1 generous pinch of saffron threads
5 cups chicken broth
1 cup grated parmesan cheese
salt and freshly ground pepper to taste
Prepare as follows:
1. Melt the butter in a heavy medium size saucepan.
2. Add the onions. Saute onions until limp but not brown.
3. Add the rice. Stir to get the grains coated with the butter .
4. Add the wine and cook briskly to evaporate. Add salt and pepper.
5. Add the saffron and 3 cups of the hot chicken broth. Stir. Bring to a quick boil.
6. Reduce heat to medium. When the rice increase in bulk and gets fluffy,add the remaining broth slowly and stir.Simmer in low heat for another 2 minutes with cover.
7. Remove pot from the heat. Add 1/2 of the parmesan cheese and stir.
8. Serve the remaining parmesan cheese on the side.